Recipe by Chef John
"I cheated and added some potatoes to mellow things out, but this is still a very delicious and enjoyable way to eat root veggies."
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Yukon Gold potatoes, scrubbed and sliced 1/8-inch thick with peel
turnip, peeled and sliced 1/8-inch thick
rutabaga, peeled and sliced 1/8-inch thick
celery root, peeled and sliced 1/8-inch thick
parsnip, peeled and sliced 1/8-inch thick
1 1/4 cups
chopped fresh thyme
finely grated Parmigiano-Reggiano cheese, divided
This was an epic fail. Thank goodness it was just the two of us and did not have company for dinner. I read the recipe, watched the video and re-read the recipe. In my mind, I was questioning the amount of broth that the recipe calls for. Indeed, I was correct. After having baked for a total 80 minutes and then rested for 20 minutes the vegetables were sitting in a pool of milky liquid. I had to scoop out some of the vegetables, drain the liquid, make a roux and thicken the liquid. Still, the flavor of the dish was lacking. Because the vegetables were not seasoned while cooking there was just no way to season them properly. 1 - 1/4 cups cream, NO broth, add onion and season the vegetables after blanching in the salted water would fix this. But that would be a different recipe, wouldn't it?
Good way to sneak in the root veggies. Followed the recipe with a little extra added cheese, but felt it lacked a little kick, despite the cayenne. Thinking I might add some jalapeno next time.
This is really good!! I followed the recipe except I didn't have any parmigiano-reggiano cheese so I used 3/4 cup marble cheese. I am not a big fan of thyme so I only put in a pinch. I will definately make this again!!! Alot better than just plain old boiled turnip!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Root Vegetable Gratin
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 196
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